My family is pretty picky about bananas.  If they start to turn even a little brown, they will not eat them.  So years ago I came up with a recipe to use those ripened bananas.  (Note:  Sometimes there’s only one banana left so what I do is mash it up and put it in the freezer until I have what I need to make this.  Also, our grocery stores sell the ripened bananas at deep discounts.)

Ginny’s Banana Bread

2 ½ cups flour

1 cup granulated sugar

1/3 cups brown sugar

1/3 cups powdered sugar

2 cups mashed banana (@ 5 bananas)

1/3 cups shortening

1/3 cups butter, softened

2/3 cups milk

2 eggs

1 ¼ teaspoon baking powder

1 ¼ teaspoon baking soda

1 teaspoon vanilla

½ teaspoon almond extract

¾ cup finely chopped nuts (optional)

Preheat oven to 375°.  Grease and flour 2 loaf pans.  With an electric mixer combine all the ingredients one by one.  Mix until completely blended. Divide the batter between the two pans filling to about 3/4 full.  Bake for about 45 minutes or until toothpick comes out clean.

Makes 2 loaves.